Casquete, R.; Benito, M.J.; Pérez-Nevado, F.; MartÃnez, A.; MartÃn, A.; de GuÃa Córdoba, M.
Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality. Int. J. Environ. Res. Public Health 2021, 18, 2783.
https://doi.org/10.3390/ijerph18052783
AMA Style
Casquete R, Benito MJ, Pérez-Nevado F, MartÃnez A, MartÃn A, de GuÃa Córdoba M.
Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality. International Journal of Environmental Research and Public Health. 2021; 18(5):2783.
https://doi.org/10.3390/ijerph18052783
Chicago/Turabian Style
Casquete, RocÃo, MarÃa José Benito, Francisco Pérez-Nevado, Ana MartÃnez, Alberto MartÃn, and MarÃa de GuÃa Córdoba.
2021. "Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality" International Journal of Environmental Research and Public Health 18, no. 5: 2783.
https://doi.org/10.3390/ijerph18052783
APA Style
Casquete, R., Benito, M. J., Pérez-Nevado, F., MartÃnez, A., MartÃn, A., & de GuÃa Córdoba, M.
(2021). Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality. International Journal of Environmental Research and Public Health, 18(5), 2783.
https://doi.org/10.3390/ijerph18052783
